Started with a Costco boneless pork butt. I cut the Coppa off and used Shooter Rick’s Canadian Bacon method to cure it. The remaining five pounds I split between Brats for tonight and breakfast sausage.
Dare I say, that sounds better than beer!
(Someone is going to report this post. I’m sure.)
Well, they tasted great coupled with some roasted red potatoes, ‘kraut, and spicy mustard
Are those casings manmade? I’ve only ever used the natural ones. Of course my wife doesn’t like casings so when I make sausage nowadays I typically just make it bulk.
They are the collagen casings. This is the first time I’ve used them other than snack sticks and summer sausage. I normally use natural casings for bratwurst. They were very easy to work with but it was tough to make links without them busting.